Baked Penne

The providence RI restaurant Al Forno is well known for their baked pasta and this recipe is a substantial adaptation of the Pasta Sapore Piccant from the book Cucina Simpatica.  I have increased the non-pasta ingredients and halved the recipe which now serves two (including Wheeler) or four.

• up to 1 lb hot Italian sausage (Shaw's in-store-made is excellent!)

• 1 red pepper, seeded, thinly sliced and sauteed in butter
• 1 cup heavy cream

• 1 cup Pecorino Romano, grated (3 oz)
• 3/4 cup fontina, coarsely shredded (2 oz)
• 1 jalapeno pepper, seeded and finely chopped
• 4 fresh sage leaves, minced (or 1/2 tsp dried)
• 1/2 tsp salt

• 1/2 lb penne rigate (2 cup measure filled to the brim)

1. Preheat oven to 350°.
2. Parboil the sausages for 8 minutes.  Drain and slice into small coins.
3. Saute pepper in butter until soft (about 8 minutes); add cream until hot.
4. Cook penne until softened (about 11 minutes).  Mix all ingredients in a bowl.
5. Promptly divide into baking dishes.  Bake until bubbly and brown on top, about 10 minutes.